Consumer Preference and Sensory Properties of the Pacific Cupped Oyster (Crassostrea gigas) and the European Flat Oyster (Ostrea edulis)
Author:
Funder
COST Action Feed for Health
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference13 articles.
1. Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions
2. IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE
3. Cold storage of Pacific oysters out of water: biometry, intervalval water and sensory assessment
4. Sampling of bread for added sodium as determined by flame photometry
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1. Challenges and opportunities of aquaculture supply chains: Case study of oysters in Australia;Ocean & Coastal Management;2021-12
2. Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas);Journal of Food Measurement and Characterization;2021-01-15
3. Antioxidant effects of gallic acid alkyl esters of various chain lengths in oyster during frying process;International Journal of Food Science & Technology;2020-12-29
4. Quality perception, purchase intention, and the impact of information on the evaluation of refined Pacific cupped oysters (Crassostrea gigas ) by Dutch consumers;Journal of the Science of Food and Agriculture;2018-06-26
5. The effect of algae diets ( Skeletonema costatum and Rhodomonas baltica ) on the biochemical composition and sensory characteristics of Pacific cupped oysters ( Crassostrea gigas ) during land-based refinement;Food Research International;2017-10
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